Malsua....I learn something new every day. "Open mind and close mouth and learn." I love smoking meats, but I have never used a pellet smoker...You got that puppy really wired up on UTube.
I have a propane smoker and use it often. Being from Eastern North Carolina, we'uns just love our smoked pork. I usually brine my pork over night and then smoke it at 215 to 230 degrees until the internal temp of the pork is about 190. I smoke it for about 5 hours for a 5lb butt. After the first 3 hours, I spray it every hour with apple juice. Good enuf to slap yo momma. I'll have to try your style some time.
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